vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pandowdy Pie
From Mary Jane's cook book, 1916
Serves 6
Mrs. H. B. C., East Boston.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
68Calories
0 gProtein
18 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein0.1 g
Carbohydrates18 g
Fiber0.5 g
Sugars17 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.8 mg
Potassium175 mg
Calcium39 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus4.8 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline1.9 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 105. The excerpt below is the record exactly as published.
PANDOWDY PIE. Tart apples. Cinnamon, 1 teaspoon. Brown sugar, 4 tablespoons. Clove, a pinch. Molasses, 3 tablespoons. Allspice, a pinch. Butter.
Cook this with the app: pantry check, scaling, and the assistant.